- Basic - Cardboard used to line nonfood-contact shelves. Over back prep table, corrected manager removed. **Warning**
- Basic - Dead roaches on premises. Two dead roaches found underneath cardboard linings shelf above prep table. Corrected, removed and cardboard removed. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Both back kitchen doors. **Warning**
- Basic - Food stored on floor. Case of oil on floor by cookline. **Warning**
- Basic - Ice scoop handle in contact with ice. **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - Nonfood-contact equipment exposed not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Menus lining trays of egg rolls. **Warning**
- Basic - Soiled reach-in cooler gaskets. Black buildup on reach in cooler prep areas. **Repeat Violation** **Warning**
- Basic - Stored food not covered in chest freezer. Egg rolls uncovered. **Warning**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Chicken behind beef in flip top, corrected had cook switch pans. **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Throughout household plastic containers used to store food. **Repeat Violation** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Two live roaches on shelf above prep table one killed, one went behind light switch box, unable to kill. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer bucket in front hand wash sink, corrected moved to lower shelf. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hot water took almost five minutes to reach hand wash sink. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For sushi rice held on time no written plan. Gave blank form to manager. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. By dish area. **Warning**
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07/22/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On outside of bulk containers, dry storage area.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Gaskets with slimy/mold-like build-up. Multiple throughout.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Flour in dry storage area.
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2/20/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Intermediate - Observed: Accumulation of black mold-like substance in the interior of the ice machine. **Warning** Priority: Intermediate
- Basic - Observed: Carbon dioxide tanks not adequately secured. 4, by server station. **Warning** Priority: Basic
- Intermediate - Observed: Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Glass door (coca-cola) cooler, in cook line, ambient temperature in unit is 50°F. **Warning** Priority: Intermediate
- Intermediate - Observed: Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Fish used for sushi. **Warning** Priority: Intermediate
- Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Sushi bar. **Warning** Priority: Basic
- High Priority - Observed: Employee failed to wash hands before putting on gloves to work with food. Cook, to cut vegetables. Discussed hand washing with owner. **Warning** Priority: High Priority
- Intermediate - Observed: Establishment advertised red snapper on the menu but served another type of fish. Serving Izumi dai (Tilapia) Per fish package and invoices. Owner stated he uses this name because everybody else uses that name. **Admin Complaint** Priority: Intermediate
- High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. New corporation owner two weeks ago, per Zengxi Liu the owner. **Warning** Priority: High Priority
- Intermediate - Observed: Hand wash sink used for purposes other than hand washing. Doing dishes in sushi bar, also next to fryers. Also, hand wash sink at the end of the kitchen used as dump sink. **Warning** Priority: Intermediate
- Intermediate - Observed: Hot water not provided/shut off at employee hand wash sink. Sushi bar and hand wash sink next to fryers. Hot water has been turned off. **Warning** Priority: Intermediate
- Basic - Observed: Ice scoop handle in contact with ice. Ice bin, server station. **Warning** Priority: Basic
- Intermediate - Observed: Menu does not identify which items contain raw or under cooked animal foods covered by the consumer advisory. Fish used for raw sushi items. **Warning** Priority: Intermediate
- Intermediate - Observed: No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For sushi rice, chicken for sesame chicken, egg rolls and corned starch. Owner stated all these food was placed on table at 11:40 am. Time as Public Health Control form was provided. **Warning** Priority: Intermediate
- Intermediate - Observed: Packaged food not labeled as specified by law. Fish used of sushi, in sushi bar, walk in freezer and reach in freezer. **Warning** Priority: Intermediate
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Wonton 50-54°, cut lettuce 54-55°. Glass door reach in cooler. Corrective action taken, placed ice bath. **Warning** Priority: High Priority
- Basic - Observed: Soil residue build-up on nonfood-contact surface. Exterior of cooking equipment, bulk containers, reach in coolers and gaskets, throughout. **Warning** Priority: Basic
- Intermediate - Observed: Spray bottle containing toxic substance not labeled. 2 with pink liquid and 1 with yellow liquid, by dish area. Owner stated these are bleach and soap bottles. **Warning** Priority: Intermediate
- Basic - Observed: Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, server station. **Warning** Priority: Basic
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12/23/2013 | Routine - Food | Administrative complaint recommended |
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